Woot! I have a hit! Well, I can’t take all the credit for it. Actually, I can barely take any credit for it. I found this from the Groovy Foody, but I made a few tweaks.
I must say, it is all kinds of amazing. Cupcakes that are healthy for you! No flour. Perfect!
So, without ado, I give you Chocolate Quinoa Cupcakes.
Chocolate Quinoa Cupcakes
- 2/3 cup uncooked quinoa (remember to rinse if yours is not pre-rinsed)
- 1 1/3 cup water
- 1/3 cup almond milk
- 4 large organic brown eggs
- 2 tsp pure vanilla extract
- 1/4 cup Almond Oil
- 1/2 cup butter, melted and cooled
- 1 1/2 cups finely ground raw turbinado sugar
- 1 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp saltPrepare quinoa according to directions (again, remember to rinse if yours is not pre-rinsed) with the water measurement listed above. It needs to be cooled, so I cooked mine several hours before.
Preheat the oven to 350°F and put muffin cups in the tin.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooled, cooked quinoa and blend until smooth. Add the oil and melted butter and blend to incorporate.
In a separate bowl mix together the sugar, cocoa, baking powder, baking soda and salt. Add the contents of the blender and mix well. Fill the cups 3/4 full. Bake for 16-20 minutes. Cupcakes should bounce back lightly when pressed, or at least that’s what I was told. I just used a toothpick and when it came out clean, they were done.
Remove from the oven and cool completely in the pan before serving. Frost. Now, frosting. I also used the recipe from Groovy Foody and I’ve gotten a lot of compliments, it’s very light and airy. I shall share, but I think the next time I make these, I will use a heavier, thicker chocolate frosting because that’s what I loooooove. So, the frosting:
- 4oz softened cream cheese
- 1/2 cup (also knows as 1 stick) softened butter
- 1/4 cup honey (I used locally grown, always want to support Ohio farmers!)
- 1 tsp vanilla extract (I sort of just guessed on how much a tsp was)
- a heaping 1/2 cup of powdered sugar
- 1/3 cup hershey’s cocoa powder
- 1 TBSP almond milkCream together cream cheese and butter. While mixing slowly add honey. Slowly and alternating, add the powdered sugar and cocoa. add vanilla and almond milk. Voila! Frost cupcakes when they are cooled and ENJOY. and enjoy we have and enjoy we shall.
oh, and because I can: I tried to be all fancy when frosting the cupcakes and decided to make my own little cake decorating tube by cutting a corner of a ziplock bag and filling it with frosting but I cut the hole too big and it came out looking like dog poop. Tehe.